Hand-Book of Practical Cookery, for Ladies and Professional Cooks: Containing the Whole Science and Art of Preparing Human Food

other particular. _Iced Coffee._--Make strong coffee, and when cold mix it with the same volume of thick cream, sweeten to taste, freeze, and serve. _Iced Chocolate._--Break in pieces about four ounces of chocolate, and set it on a slow fire in a tin pan, with two tablespoonfuls of water; when melted take it from the fire, add a gill of warm water, and work it with a spoon for five minutes; then mix it with the same volume of syrup of sugar at 30°, freeze and serve. The syrup is used when cold. _Iced Tea_ is made as iced coffee. _Sweet Jellies--Wine Jelly._--Soak two ounces of gelatin in a gill of cold water for about half an hour. Put in a block-tin saucepan three eggs and shells, three ounces of sugar, one quart of cold water; beat a little with an egg-beater to break the eggs, and mix the whole together; add also a few drops of burnt sugar, same of essence, rum, according to taste, from half a gill to half a pint, then the gelatin and water in which it is; set on a good fire, stirring slowly with an egg-beater, and stopping once in a while to see if it comes to a boil, when, stop stirring, keep boiling very slowly for two or three minutes, and turn into the jelly-bag, which you do as soon as clear; the process requires from two to three minutes. While it is boiling take a few drops with a spoon, and you will easily see when it is clear. Pass it through the bag three or four times, turn into a mould, put on ice, and when firm, put a dish on it, turn upside down, remove the mould, and serve. _Jelly Macédoine._--Make the same jelly as above, and pass it through the bag also; put some in a mould, say a thickness of half an inch, have the mould on ice; then, as soon as it is firm, place some fruit on that layer and according to fancy; and, with a tin ladle, pour more jelly into the mould,